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Plate of spicy voodoo shrimp with vibrant sauce and herbs

Classic Spicy Voodoo Shrimp

This classic spicy voodoo shrimp recipe features succulent shrimp cooked in a rich, flavorful, and spicy cream sauce. It's a quick and impressive dish that's perfect for a weeknight meal or entertaining guests.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Large skillet or Dutch oven
  • Paper towels

Ingredients
  

Main Ingredients

  • 1.5 lbs large shrimp, peeled and deveined, tails on or off
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 0.5 cup finely diced yellow onion
  • 2 cloves garlic, minced
  • 0.5 cup red bell pepper, finely diced
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hot sauce (e.g., Tabasco or Crystal, adjust to your heat preference)
  • 1 teaspoon Cajun seasoning
  • 0.5 teaspoon smoked paprika
  • 0.25 teaspoon cayenne pepper optional, for extra heat
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons fresh parsley, chopped for garnish
  • Lemon wedges for serving

Garnish

  • 2 tablespoons fresh parsley, chopped

For Serving

  • Lemon wedges

Instructions
 

Preparation

  • Pat the shrimp dry with paper towels and season with salt and pepper.

Cooking the base

  • In a large skillet, heat butter and olive oil over medium heat. Sauté onion and bell pepper until softened, then add minced garlic and cook for one minute until fragrant.
  • Stir in tomato paste, Cajun seasoning, smoked paprika, and cayenne pepper, cooking for 1-2 minutes to bloom the spices.

Building the sauce

  • Pour in chicken broth, heavy cream, Worcestershire sauce, and hot sauce. Bring to a gentle simmer, then reduce heat to low and simmer for 5-7 minutes to thicken the sauce and meld flavors.

Cooking the shrimp

  • Increase heat to medium-high and add the seasoned shrimp to the simmering sauce.
  • Cook for 2-4 minutes, stirring occasionally, until the shrimp are pink, opaque, and cooked through.

Finishing touches

  • Remove from heat, taste, and adjust seasoning as needed.
  • Garnish with fresh chopped parsley and serve immediately with lemon wedges.

Notes

For an extra kick, you can add a pinch more cayenne pepper or a dash of your favorite hot sauce. This dish pairs wonderfully with crusty bread for soaking up the delicious sauce, or served over rice or pasta. To prevent overcooking, remove the shrimp from the heat as soon as they turn pink and opaque. The shrimp will continue to cook slightly from the residual heat of the sauce. Adjust the amount of hot sauce to your personal preference for spice.